Cheesy Olive Dip Recipe

If you’re on the hunt for a crowd-pleasing appetizer that’s irresistibly creamy, packed with flavor, and oh-so comforting, then you’re going to love this Cheesy Olive Dip Recipe. Seriously, it’s one of those recipes I keep coming back to whenever friends drop by or when I need a quick, satisfying snack that looks and tastes like you spent hours in the kitchen. Plus, it’s baked to golden, bubbly perfection — you can’t go wrong.

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Ingredients & Why They Work

Every ingredient in this Cheesy Olive Dip Recipe plays a starring role. The creamy dairy base balances the salty olives perfectly, while the cheeses melt into a bubbly, irresistible topping. When shopping, look for quality full-fat dairy and good-quality olives—you’ll taste the difference.

• Full fat sour cream: Adds tang and creaminess that cuts the richness of the cheeses beautifully.
• Full fat cream cheese: Brings thickness and body, creating that luxe, velvety dip texture.
• Garlic: Freshly minced for mellow warmth and a savory punch.
• Shredded mozzarella: Provides stretch and gooey meltiness on top and inside.
• Shredded Parmesan: Adds a nutty, salty edge that deepens the cheese flavor.
• Pitted black olives: For a clean, briny pop and a touch of sweetness.
• Pitted green olives: Bring a slight tartness and crisp texture contrast.
• Kosher salt and fresh cracked pepper: Essential for seasoning and bringing all the flavors together.

Tweak to Your Taste

I love playing with this Cheesy Olive Dip Recipe to suit different occasions. Sometimes, I’ll add a pinch of smoked paprika for a subtle smoky note, or swap olives for chopped roasted red peppers if I’m feeding someone who’s not a fan of olives. It’s super adaptable, so don’t be shy about making it your own!

• Variation: Once, I added finely chopped sun-dried tomatoes and fresh basil — it gave a Mediterranean vibe that my friends raved about.
• Dietary swap: For a lighter version, you can try reduced-fat cream cheese and sour cream, but keep in mind it won’t be quite as rich.
• Spice it up: Feel free to add a pinch of red pepper flakes if you want a little heat without overpowering the olives.

Step-by-Step: How I Make Cheesy Olive Dip Recipe

Step 1: Get your ingredients to room temperature

This little step really makes a difference. Having your cream cheese and sour cream at room temperature means they’ll blend into a silky smooth dip without lumps. I usually take them out about 30 minutes before starting. If you’re in a hurry, microwave cream cheese in 10-second bursts, stirring in between, but be careful not to melt it.

Step 2: Mix the base and cheeses

In a medium bowl, combine the sour cream, cream cheese, garlic, half the mozzarella, half the Parmesan, salt, and pepper. I use a sturdy spatula or electric mixer on low speed to make sure it’s perfectly smooth and well blended. The aroma of fresh garlic mixing in already gets me excited!

Step 3: Fold in the olives gently

Careful now — you want to fold the olives in so they stay intact rather than getting mushed up. The little bursts of briny flavor from both black and green olives are what make this dip special. If I’m hosting, I hold back a few olives to sprinkle on top later for that pretty presentation boost.

Step 4: Transfer and top

Grease your 9×9-inch baking dish or a medium cast iron skillet — I love the rustic touch cast iron adds. Spread the dip evenly, then sprinkle the remaining mozzarella and Parmesan over the surface. This layer is what bakes into a golden, bubbling, cheesy crown that you’ll fight over.

Step 5: Bake and broil

Bake at 350°F for about 25-30 minutes. When you see the edges bubbling and the top starting to melt, switch your oven to broil for 1-2 minutes until the cheese on top takes on that gorgeous dark golden brown. Keep an eye on it — broil can quickly go from perfect to burnt if you get distracted!

How to Serve Cheesy Olive Dip Recipe

Garnishes

I always garnish with fresh chopped parsley—it brightens the dish and adds a lovely pop of color. Sometimes, I scatter some of those reserved whole olives on top too, so guests know exactly what’s inside. A little cracked black pepper on top right before serving adds the perfect finishing touch.

Side Dishes

This dip pairs wonderfully with sliced French baguette, crunchy pita chips, or crisp toasted crostini. I’ve also served it alongside fresh veggie sticks like bell peppers and celery for a lighter crunch. Whatever your vehicle of choice, make sure it can scoop up that glorious cheesy goodness!

Creative Ways to Present

For parties, I love serving this dip in a small, rustic cast iron skillet placed right on the table so everyone can dip at will. Another fun idea is using mini bread bowls—hollow out small round rolls and bake the dip right inside for individual servings that wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, you might!), store the dip in an airtight container in the fridge for up to 3 days. The dip will firm up, so give it a good stir before reheating to bring back that creamy texture.

Freezing

I’ve tried freezing this dip and found it holds up pretty well. Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating. The texture is slightly softer but still delicious.

Reheating

Warm leftovers gently in the oven at 325°F, covered with foil to prevent drying, until heated through (about 15 minutes). You can also microwave in short bursts, stirring in-between to distribute heat evenly. It’s best served warm and gooey just like when freshly baked.

FAQs

Final Thoughts

Honestly, this Cheesy Olive Dip Recipe holds a special place in my heart (and my snack rotation) because it’s so simple yet unbelievably tasty. It’s perfect for sharing with friends, cozy nights in, or even impressing guests without fuss. I’m confident you’ll enjoy making and eating it just as much as I do—give it a try and see how quickly it disappears from your table!

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